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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

CRAB STUFFING FOR MUSHROOM CAPS. ETC. Recipe

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This recipe for CRAB STUFFING FOR MUSHROOM CAPS. ETC. is from COVENANT EATS 2015 CHURCH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Small onion (4 oz.)
Celery (4 oz. )
Butter (8 oz. )
Ritz Crackers 1 lb.
Mayo ( 4 oz.)
Parmesan cheese (4 oz.)
Parsley ( 2 tbsp )
Crabmeat ( 8 oz.)
Directions:
Directions:
Finely dice onion and celery. Put in pan with butter and simmer over low heat until the butter is melted and the onions and celery are translucent.

Crush the Ritz Crackers in a bowl. Add onion/celery/butter mixture, mayo, Parmesan cheese & parsley. Mix well. FOLD in crabmeat. Refrigerate for about 20 minutes until butter sets up and binds the ingredients.

Use appropriate size of product to stuff mushrooms, haddock, shrimp, lobster etc.

The crabmeat can be substituted with sausage and spinach, other seafood, other vegetables. .
Personal Notes:
Personal Notes:
This is a recipe from my cousin in Maine who loves to cook. It is a base recipe that has endless possibilities. Just have FUN with it and make it your own.

 

 

 

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